A simple, creamy pasta that’s perfect for making the most of fresh courgettes and tomatoes. Everything is roasted together until soft and full of flavour, then mashed into a rustic sauce with creamy ricotta and Parmesan.
Ingredients
- 1 large courgette
- 5–6 small tomatoes
- 3 garlic cloves
- 300ml vegetable stock, or any stock you have on hand
- 1 tbsp tomato paste
- 1 tsp mixed herbs
- 100g ricotta
- 30g Parmesan, grated
- 320g uncooked pasta of your choice (we used linguine)
- Olive oil
- Salt & pepper
- Fresh basil and extra Parmesan, to serve (optional)
Method
- Preheat the oven to 180°C.
- Chop the courgette into small pieces and quarter the tomatoes. Cut the garlic cloves in half and add everything to an ovenproof dish.
- Add the mixed herbs, tomato paste, a drizzle of olive oil and a good pinch of salt and pepper. Pour over the stock and give everything a good mix.
- Bake for approx 35- 40 minutes, or until the courgette and tomatoes are completely soft.
- About 12 minutes before the vegetables are ready, cook the pasta according to the packet instructions.
- Remove the vegetables from the oven and use a potato masher to mash everything together, creating a slightly chunky, rustic sauce. Stir through the ricotta until creamy.
- Using tongs or a slotted spoon, transfer the cooked pasta straight from the pot into the sauce. Don’t worry if a little pasta water comes with it, this will help loosen the sauce.
- Add the grated Parmesan and toss everything together until the pasta is well coated. Taste and season with extra salt and pepper if needed.
Serve straight away with fresh basil and an extra sprinkle of Parmesan on top.